Ingredients
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1/2
-
1
-
2
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Balsamic Chicken Livers, If you are reading this, then you probably like chicken livers! This recipe, however, may convert the others , namely husbands, boyfriends, wives or girlfriends who don’t I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers These are equally good cold, served as appetizers , I hate liver especially fried liver, but after trying this recipe, I think I might be buying liver more often This was delicious! Tasted like a fancy meal at an expensive restaurant The balsamic really made it work!, This was awesome and simple to prepare Hubby loved it as well!
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Steps
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1
Done
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Combine the Flour With the Chili Flakes in a Resealable Plastic Bag. |
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2
Done
|
a Few at a Time, Put the Livers in the Bag and Shake to Completely Coat, Remove and Set Aside. |
|
3
Done
|
Repeat With Remaining Livers. |
|
4
Done
|
Heat the Oil in a Large Frying Pan. |
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5
Done
|
Pan-Fry Livers For 2-5 Minutes Each Side Depending on Whether You Like Them Rare or Well-Done. |
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6
Done
|
Remove the Livers from the Frying Pan. |
|
7
Done
|
Remove the Pan from the Burner, and Wait About 30 Seconds For the Pan to Cool Slightly. |
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8
Done
|
Add the Balsamic Vinegar to the Pan, Return to the Heat, and Scrape the Juices and Cooked Bits Up. |
|
9
Done
|
Add the Butter, and Continue to Mix Well. |
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10
Done
|
Return the Livers to the Pan, Coating Them With the Sauce and Warming Them Through. |
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11
Done
|
Serve, and Enjoy. |
